Modification of wheat gluten for improvement of binding capacity with keratin in hair.

Wang, Shukun; Meng, Danyang; Wang, Sisi; Zhang, Zhong; Yang, Ruijin; Zhao, Wei

Wang, Shukun; Meng, Danyang; Wang, Sisi; Zhang, Zhong; Yang, Ruijin; Zhao, Wei.

Afiliação

Wang S; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, People's Republic of China.
Meng D; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, People's Republic of China.
Wang S; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, People's Republic of China.
Zhang Z; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, People's Republic of China.
Yang R; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, People's Republic of China.
Zhao W; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, People's Republic of China.

R Soc Open Sci ; 5(2): 171216, 2018 Feb.

Article em En | MEDLINE | ID: mdl-29515840

Palavras-chave

hydrolysis; keratin; quaternization; wheat gluten

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: R Soc Open Sci Ano de publicação: 2018 Tipo de documento: Article País de publicação: Reino Unido

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